We love ice cream in the summer . . . and by summer I mean all year long. Cold temps, snow on the ground ~ we still eat ice cream. We’re those people.

That’s just one reason this Easy Fried Ice Cream Cake makes the perfect summer – or anytime – dessert. But can I let you in on a secret? I’ve never actually tasted Fried Ice Cream in a restaurant. By the time I’ve munched on chips and salsa, guacamole and more chips and some sort of spicy, melted cheese Mexican concoction plus rice and beans ~ I’m stuffed!

So when our daughter requested a Mexican theme for her birthday dinner, I jumped at a chance to actually eatEasy Fried Ice Cream Cake and discovered the answer to the No Room for Dessert dilemma is to make it at home. That way you really can have your cake and eat it too.

This Easy Fried Ice Cream Cake couldn’t be simpler and for the record, there’s actually no frying involved. Crispy, crushed Corn Flakes (the kind you may have had for breakfast) flavored with butter, brown sugar, cinnamon and honey create the ideal ~ and tastiest ~ fried fakeout.

My husband decided that since this recipe starts with cereal and includes ice cream which is sort of like milk (his words), it can actually be breakfast. I kid you not. Anytime you eat it, there’s one thing it’s not ~ disappointing.

**Note** ~ some ice cream brands have reduced the size of what used to be a ‘half gallon’ so be aware when buying the ice cream. You’ll want one half gallon OR two quarts.

Instructions:

Take the ice cream out of the freezer and let it soften for 25-30 minutes. This part is important so you’ll be able to spread it. Please don’t microwave the ice cream if you forget to take it out. Just don’t.

In a deep skillet or pot, melt the butter over medium low heat. Once the butter has melted, add the brown sugar, cinnamon, vanilla and a small pinch of salt and simmer 2 minutes then remove the skillet from the heat.

Meanwhile add the Corn Flakes to a large zip top bag and crush using a rolling pin or mallet. If crushing the Corn Flakes counts as your workout or helps get your frustrations out, well ~ you’re welcome.

Fold the crushed Corn Flakes into the butter mixture and stir it until it’s completely combined and all the crushed Corn Flakes are coated.

Next press half of the Corn Flake mixture evenly over the bottom of a 9×13 baking dish, gently press with the back of a spoon to compact, then drizzle one tablespoon of honey over the top.

Transfer the ice cream to a large bowl and stir until it’s smooth then add it by heaping spoons to the Corn Flake crust then spread to an even layer.

Tip: Adding the softened ice cream in dollops all over the crust makes it easier to spread.

Top with the remaining Corn Flake mixture and again press gently with the back of a spoon.

Drizzle the remaining tablespoon of honey over the top then add a drizzle (or as much as you’d like) of caramel and chocolate fudge topping.

Cover with aluminum foil and freeze 3-4 hours or until it’s well set before cutting (can also be made the day before).

In a deep skillet or pot, melt the butter over medium low heat. Once the butter has melted, add the brown sugar, cinnamon, vanilla and a small pinch of salt. Simmer 2 minutes then remove the skillet from the heat.

Add the Corn Flakes to a large zip top bag and crush using a rolling pin or mallet.

Fold the crushed Corn Flakes into the butter mixture and stir it until it’s completely combined and all the crushed Corn Flakes are coated.

Next press half of the Corn Flake mixture evenly over the bottom of a 9×13 baking dish, gently press with the back of a spoon to compact, then drizzle one tablespoon of honey over the top.

Transfer the ice cream to a large bowl and stir until it’s smooth then add it by heaping spoons to the Corn Flake crust into an even layer.

Top with the remaining Corn Flake mixture and again press gently with the back of a spoon.

Drizzle the remaining tablespoon of honey over the top then add a drizzle (or as much as you’d like) of caramel and chocolate fudge topping.

Cover with aluminum foil and freeze 3-4 hours or until it’s well set before serving (can be made the day before).

To serve, cut the cake into squares, add whipped topping and if you’d like, strawberries.

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Welcome to A Gouda Life where you'll find recipes for real life that splurge on flavor, not cost. Simple ingredients, easy-to-follow recipes and delicious results. My favorite part: many go from stove to table in 30 minutes or less. And me? I'm obsessed with cheese, need coffee like air, and won’t say no to a glass of wine and a tasty appetizer or dessert. Ever. Read More...

Brought to you with love, cheese and a little bit of wine; 2016, A Gouda Life